Charles Dickens’ Hot Punch
rinds of 3 lemons. little of white pith possible
1 packed cup of brown sugar
2 cups of good old rum
1 cup good old brandy
juice of 3 lemons
1qt of boiling water

In a 4qt sauce pan, add rinds, sugar, rum and brandy over low heat. CAREFULLY, set this on fire  This will burn off most of the alcohol.  Use a long match or fill a warm silver spoon with the burning spirit and pour it gently into saucepan.  Fan should be on.  Be aware of large flame. Let it burn three or four minutes at least, stirring it from time to time. If flame is still present, extinguish it by covering the pot, which will immediately put out the flame. Add lemon juice and water. Stir well, cover it up for five minutes, and stir again adding sugar to taste.  Remove rinds and let cool for 3 hours. Serve warm in small doses. This stuff packs a ‘punch’.
optional: add a cinnomon stick with lemon rinds.

ENGLISH CHRISTMAS PUNCH
3 cups strong tea
2 bottles (750-ml each) dry red wine
1 bottle (750-ml) dark rum
1 lb superfine sugar
Juice of 1 large orange
Juice of 1 large lemon

Heat wine, tea and fruit juices in a chafing dish or saucepan, but do not boil. This punch may be served from the chafing dish or transferred to a heatproof punch bowl.
Put sugar into a large ladle and saturate with rum. If ladle is not large enough for all the sugar, put remainder in punch bowl. Ignite rum in ladle and pour blazing into punch. Stir well, extinguish flames, and then pour remainder of rum into punch. Stir again and serve.
Makes about 27 servings.